Accomplished executive chef Matthew Tropeano shares his culinary journey from up-and-coming New Yorker to Cape Cod’s most exciting new chef at Pain D’Avignon boulangerie and bistro in Hyannis.
National Culinary Review, June 2014
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Jackson Cannon’s bar knife is highlighted as a must-have tool in a roundup of the best bar products currently on the market.
Imbibe Magazine, May/June 2014
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Sweet Basil Chef/Owner Dave Becker chats with Restaurant Hospitality about the forthcoming “art-to-table” trend, a sustainable movement tied to locally-sourced, artisanal pottery.
Restaurant Hospitality, May 2014
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15 ways to use strawberries beyond dessert; including strawberry soup recipes from New England Soup Factory and The Modern Rotisserie.
The National Culinary Review, May 2014
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Bob McCoy, beverage programs liaison at Eastern Standard, shares his insights into the rising popularity of whisk(e)y and its place in ES’s beverage program in a feature on the resurgence of whisk(e)y-based cocktails.
Market Watch, April 2014
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Marjorie Druker’s two gourmet-to-go restaurants, New England Soup Factory and The Modern Rotisserie, are prominently featured in a story detailing the trends in take-out and the challenges and success that quick-service restaurants face in the industry.
Restaurant Hospitality, April 2014
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American Seasons’ Executive Chef and Co-owner Mike LaScola speaks to Restaurant Hospitality about the ins-and-outs of running a successful restaurant on the island of Nantucket.
Restaurant Hospitality, January 2014
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Chef Michael Leviton’s insight on what determines great service is featured in an article about what it takes to impress diners.
Food Fanatics, Winter 2014
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A lengthy feature highlighting inventive takes on classic desserts includes insight from Kate Jennings, who amps up the Pound Cake at Farmstead, Inc. with rhubarb and blue cheese-hazelnut crumble, and Monica Glass, whose “inside-out” version of pumpkin pie draws sweet-loving diners to Clio.
Plate, December 2013
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Garrett Harker, owner of Eastern Standard and The Hawthorne, is the focus of a “Tricks of the Trade” feature sharing insights into how to achieve outstanding service, the value of a knowledgeable staff and the programs at all his restaurants to ensure the staff continues to learn and grow.
Restaurant Hospitality, November 2013
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